Description
A vibrant and refreshing Hibiscus Margarita with homemade hibiscus syrup and sugar rim. A perfect balance of tart, sweet, and floral flavors!
Ingredients
Scale
- 1 1/2 ounces tequila blanco
- 1 ounce hibiscus syrup (recipe follows)
- 3/4 ounce fresh lime juice
- 1/2 ounce orange liqueur (Cointreau or Grand Marnier)
- Lime wedge, for rimming the glass
- Hibiscus sugar, for rimming the glass (recipe follows)
- Ice cubes
- Hibiscus flower, for garnish (optional)
- 1 cup dried hibiscus flowers (jamaica flowers)
- 2 cups water
- 1 cup granulated sugar
- 1/4 cup granulated sugar
- 1 tablespoon dried hibiscus flowers, finely ground
Instructions
- Combine hibiscus flowers and water in a medium saucepan.
- Bring to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes.
- Remove from heat and let cool slightly. Strain through a fine-mesh sieve (lined with cheesecloth if available) into a heat-proof bowl or jar. Discard the spent hibiscus flowers.
- Return the strained hibiscus liquid to the saucepan. Add the granulated sugar and stir over medium heat until the sugar is completely dissolved.
- Remove from heat and let the syrup cool completely. Transfer to an airtight container and store in the refrigerator for up to 2 weeks.
- Finely grind the dried hibiscus flowers using a spice grinder or mortar and pestle.
- In a small bowl, combine the granulated sugar and the ground hibiscus flower powder.
- Mix well until evenly combined.
- Store in an airtight container until ready to use.
- Rub a lime wedge around the rim of a margarita glass.
- Pour the hibiscus sugar onto a small plate. Gently rotate the rim of the glass in the sugar.
- Fill a cocktail shaker with ice cubes. Add the tequila blanco, hibiscus syrup, fresh lime juice, and orange liqueur to the shaker.
- Shake vigorously for 15-20 seconds.
- Strain the margarita into the prepared glass filled with fresh ice cubes.
- Garnish with a hibiscus flower (if using) and a lime wedge.
- Serve immediately.
Notes
- Spice it up: Add a slice of jalapeño to the shaker for a spicy kick.
- Make it sweeter: Adjust the amount of hibiscus syrup to your liking. If you prefer a sweeter margarita, add a little more syrup.
- Make it less sweet: If you prefer a tarter margarita, reduce the amount of hibiscus syrup or add a splash more lime juice.
- Use different tequila: While I recommend tequila blanco for its clean flavor, you can also use tequila reposado for a slightly richer, more complex flavor.
- Add a splash of soda water: For a lighter, more refreshing margarita, top it off with a splash of soda water.
- Frozen Hibiscus Margarita: Blend all the ingredients with a cup of ice for a frozen treat.
- Hibiscus Mocktail: Omit the tequila and orange liqueur for a refreshing non-alcoholic hibiscus cooler. Top with soda water or sparkling water.
- Choose a good quality tequila blanco made from 100% agave.
- Use fresh limes and squeeze the juice yourself.
- Cointreau and Grand Marnier are both excellent choices for orange liqueur. Cointreau is a bit drier, while Grand Marnier is a bit sweeter.
- You can make the hibiscus syrup and hibiscus sugar ahead of time. The syrup will keep in the refrigerator for about 2 weeks, and the sugar will keep for several weeks.
- Prep Time: 15 minutes
- Cook Time: 20 minutes